Try this recipe for homemade beans with chicharrón, it's the perfect side dish to accompany tacos, stews, and snacks! Best of all, these beans are a very yielding and economical option, which also has all the flavor of Mexican cuisine.
1 1/2 cups pinto bean, cleaned and soaked for 1 hour
4 cups water
1/4 onions
1/2 garlic heads
1 1/2 cups lard
2 cups pork belly, in medium cubes
salt
1 cup onion, finely chopped
1/2 cups Jalapeño chile, in slices
1 tablespoon garlic, finely chopped
salt
cilantro leaves, for decoration
corn tortillas, to accompany
Preparation
20 mins
2h
Low
Add the beans, water, epazote, onion, and garlic to a pressure cooker. Cover and cook for 45 minutes. Remove and set aside.
In a pot, heat the lard over medium heat, add the meat and salt, and cook for 1 hour or until golden and crispy. Remove and set aside. Reserve some of the lard.
In a pot, add a bit of the lard from the chicharrón, add the onion, jalapeño, and garlic and cook for 5 minutes. Incorporate the beans and chicharrón, season with salt, and set aside.
Serve the beans with chicharrón in a deep plate, decorate with cilantro leaves and accompany with tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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